Texas Winemaking Certificate Program
The Texas Winemaking Certificate Program is designed for wine industry entrepreneurs, winemakers, cellar workers, and prospective winery employees seeking comprehensive knowledge of the winemaking process. The program is produced by the Department of Plant & Soil Sciences at Texas Tech University and is headquartered at the Hill Country University Center in Fredericksburg, Texas. It is conveniently delivered through a combination of online courses and hands-on training in our small teaching winery.
|Course||General Rotation||# CEUs||Duration||Location|
|Wine Production 1: Fermentation||Fall||4||13 weeks||Online|
|Wine Production 2: Post Fermentation||Spring||4||13 weeks||Online|
|Essential Wine Analysis Summer||Summer/ Winter||2||2 days||FBG|
|Sensory Evaluation for Wine Production||Summer/ Winter||2||2 days||FBG|
|Viticulture for Winemakers||TBD||3||10 weeks||Online|
|Wine Marketing and Wine Tourism||TBD||3||10 weeks||Online|
|Winery Design, Utilities and Operations||Fall||3||10 weeks||Online|
|Winery Regulations||Spring||3||10 weeks||Online|
PrerequisitesWhile there are no formal prerequisites, it is recommended that Wine Production 1&2 be taken in sequence. Also, the science of winemaking is comprised of many chemical concepts. Several great online chemistry tutorials are available free of charge. It is recommended that a review of chemistry is completed on line or chemistry courses taken at your local community college.
Online Chemistry Tutorials:
Wine Production 1: Fermentation
The course will provide an overview of wine production focusing on pre-fermentation processes and fermentation management. Emphasis will be placed on improved winemaking through quality control and management.
This course will provide an overview of wine production focusing on post-fermentation processes including: quality control (spoilage prevention, recognition, and rectification), implementation of stylistic tools and strategies, aging and maturation options, stabilization, fining, blending, filtration and bottling.
This course will provide a hands-on opportunity to learn the basics of commercial wine analysis. Over the course of two days, students will gain experience performing the most common and important analyses including: Ebulliometry, free and total SO2 by aeration oxidation and the Ripper method, volatile acidity by distillation, pH, titratable acidity, brix, and reagent standardization. The scope and limits of each method will be tested. There are no prerequisites for this course, however it is preferred that Wine Production 1 or 2 have been previously completed. Due to limited space and equipment, the class is limited to 18 students
The course will provide an overview of sensory evaluation for wine production. Emphasis will be placed on detection and recognition of wine faults, as well as individual threshold levels for specific aromatic compounds. Various chemical components of wines will also be examined including: wine acids, wine sugars, bitterness, and astringency.
This course is designed to provide knowledge of marketing and tourism principles as they relate to the wine industry. The course is designed for wine entrepreneurs, winemakers, tasting room employees, winery event managers, and prospective winery owners/employees.
Instructor: Dr. Natalia Velikova
This course will introduce students to the general legal concepts and issues regarding opening and operating a winery. This course will explore the local, state, and federal governing agencies that oversee winery operations and compliance of regulations set by each including: operations, licensing, sales, distribution, labeling and marketing.
This course will provide a survey of winery designs, utilities, and operations. Topics in winery design will include sustainable building plans and operations, gravity flow facilities, use of underground structures such as caves, as well as the layout and logistics of a wine processing plant. Utilities will be investigated based on the location of the facility, whether urban or rural. Utilities will include electrical, water/ waste water, refrigeration, and solid waste systems. Equipment selection will be explored based on the initial size of the production facility and the planned growth of the facility. Training will be provided for safety aspects of winey operation including forklift operation and safety, working in confined spaces, use of compressed gases, use of a respirator, and tagout/ lockout procedures. Location and layout of the winery's laboratory and tasting room will also be considered.
This course will review viticultural practices as they relate to wine production. This course is not a substitute for the Texas Viticulture Program but will provide students with a basic understanding of viticultural practices.
Instructor: Kirk Williams
$175/ credit hour plus any applicable lab fees.
To receive registration links when courses become available, email Maureen Qualia.
Instructor of Enology
Department of Plant and Soil Science
Texas Tech University at Fredericksburg
2818 East US Highway 290
Fredericksburg TX 78624
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